Heat the olive oil in a small skillet and cook the shallots for 15 minutes. Add 1 T. water, the redcurrant jelly, and the vinegar. Cook another 10-15 minutes, or until reduced and thickened. Season to taste.

To make the mayonnaise:

Put the egg yolk, garlic, garlic, lemon juice, and salt in a bowl, and beat until blended. Gradually beat in the olive oil, a little at a time until thick and glossy.

Trim the mushrooms, brush all over with the olive oil and sprinkly with seasoning. Add to a hot nonstick skillet and cook for 4-5 minutes each side. Cut rolls in half and toast on a preheated stove-top grill or in pan. Put the mushrooms on the rolls and top with carmelized shallots, mayonnaise, and the othe roll half. Serve with a salad.